I love coleslaw. I’ve loved it ever since we used to get it from KFC back in the day when their ads celebrated obesity and they were called Kentucky Fried Chicken.
It’s the combination of crunch and creaminess which gets me. It’s that I can make a large bowl, leave it undressed and it’ll last for days. It’s that it can either be a side show to the main meal, or integrated as a core feature, tucked into bread in burgers or rolls. It’s that it goes with every protein I can name. Except cheese. I can’t stand coleslaw with cheese.
For me, coleslaw has become a catch all name for any salad with shredded cabbage as a base. It can take hours to chop by hand, but I have a great food processor (Magimix – it’s awesome, you should get one) which has shredded the time as well as the vegetables. See what I did there?
The recipe I’ve given you below is the basic slaw, but you can mix it up by adding:
- Toasted seeds – pumpkin or sunflower seeds are good
- Herbs – parsley or coriander work well
- Extra vegetables – finely chopped broccoli or cauliflower, or finely sliced fennel or brussel sprouts are tasty additions
- Fruit – a handful of sultanas, dried cranberries, or fresh pomegranate seeds. Or just grate in a whole apple, skin and all.
If you want a less creamy dressing, you could also use a vinaigrette.
1/2 savoy cabbage, shredded
1/2 red onion, finely sliced
2 sticks celery, trimmed, finely sliced
2 carrots, grated
1/4 cup mayonnaise (find my recipe here)
1/4 cup unsweetened natural yoghurt
Juice of half a lemon
1 tsp celery seeds
- Prepare all coleslaw ingredients and mix together in a large bowl
- Put all dressing ingredients into a jar and shake to combine. Thin with a little water until the consistency is the way you would like. Season to taste.
- Dress the coleslaw and serve.